Rice and Lentil Fritters (Punugulu)

This is an Andhra street food recipe, prepared from leftover Dosa batter (which have turned slightly sour).  These golden frtters are beautifully crispy on the outside and soft on the inside. The addition of Semolina/ rava adds that crispiness to the fritters.  I chanced upon them here. Its a quick fix snack, if you have the batter ready. They are usually served with a chutney, i prepared a cilantro chutney to go with this.

 Ingredients

Dosa Batter- 2 cups
Shallots– 5 nos ; sliced
Ginger- Garlic- 3/4 tsp
Curry leaves- a handful
Rice flour-1-2 tblsp.
Semolina– 2 tblsp.
Green chillies -2 nos; finely chopped
Salt to taste 
Vegetable oil- to deep fry

Method

Combine all the ingredients except for the oil. The mixed batter should be a slightly thick batter (add rice flour one spoonful at a time), and keep aside for 30 minutes.  Heat oil for deep frying, put spoonfuls of batter into the oil and fry until golden brown. Serve hot with cilantro chutney.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s